Pop the pork in a slow cooker, or the oven on low while you’re out all day, and the result is the most succulent meat imaginable. It can literally be pulled away with a fork – delicious! Serve in a fresh roll with coleslaw and chips!
SERVES 8 – PREP 30 MINS – COOK 8 HOURS
8 tbsp tomato ketchup
4 tbsp cider vinegar
2 tbsp paprika
2 tbsp dark muscovado sugar
2 tbsp Worcestershire sauce
2 tbsp Dijon mustard
1.5-2kg boneless pork shoulder
Baps, coleslaw and chips, to serve
1 Mix together the garlic, ketchup, vinegar, paprika, sugar and mustard to make barbeque sauce.
2 Spread the sauce thickly over the pork and put it in a bowl, (if you’ve time you could cover with cling film and leave it to marinate in the fridge for 2 hours, or overnight.)
3 Put the pork and sauce into a slow cooker and place on the low heat setting for 8-10 hours, without opening the lid, or until the pork is very tender. Or, cook in a covered dish in the oven at 140°C/275°F/Gas Mark 1 for about 6-8 hours, or until the meat is tender.
4 Remove the pork from the slow cooker or oven. Pour the liquid into a small pan and skim off any fat. Boil to reduce and thicken slightly.
5 Place the pork on a board and cut off the skin and any visible fat. Use 2 forks to shred the meat into small pieces and stir into the sauce. Serve hot in baps, along with coleslaw and chips
Shortcut: use a shop bought barbeque sauce instead of making your own.
Per serving: 237 cals, fat 7g, (2g saturated), 8g carbs